To Clarify Stock
Ingredients
Directions
Place the stock in a clean saucepan over medium heat.
In a bowl, beat the egg white with a little cold water.
Add a small amount of hot stock to the egg white and beat until frothy.
Pour the egg mixture into the pot and stir vigorously.
Allow the stock to boil once, then remove from heat.
Strain the stock through cheesecloth.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Stock
- The main liquid being clarified, so its clarity and flavor define the finished result.
- Egg white
- Whips into a frothy mass that traps cloudy particles, which are then removed when the stock is strained.
The step that matters
Allow the stock to boil once, then remove from heat. The egg white raft must set and hold impurities. Boiling it hard or repeatedly breaks the raft apart, releasing particles back into the stock and making it cloudy.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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